Equipment

• Heavy cast-iron skillet or heavy-bottomed stainless steel pan
• Instant-read digital meat thermometer
• Kitchen tongs
• Small mixing bowl
• Measuring spoons and cups
• Paper towels

Ingredients

For the Spice Rub & Pork:

• 4 pork chops (center-cut, bone-in or boneless, about 1-inch thick)
• ¼ cup dark brown sugar (packed; light brown sugar works as a substitute)
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried thyme
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ⅛ teaspoon cayenne pepper (optional, for a subtle heat contrast)
• 2 tablespoons olive oil (or high-smoke-point oil like avocado oil)

For the Brown Sugar Garlic Pan Sauce:

• 3 tablespoons unsalted butter
• 3 cloves garlic , minced
• 1 tablespoon dark brown sugar
• ¼ cup chicken broth (or low-sodium beef stock)
• 1 tablespoon fresh parsley , finely chopped (for garnish)

Instructions

Step 2: Mix and Apply the Brown Sugar Rub

1. In a small bowl, whisk together the dark brown sugar, smoked paprika, garlic powder, onion powder, dried thyme, kosher salt, black pepper, and cayenne pepper until evenly blended.
2. Drizzle 1 tablespoon of olive oil over both sides of the pork chops.
3. Generously sprinkle the spice rub onto each chop, using your hands to press the mixture firmly into the meat so it adheres completely.

Step 3: High-Intensity Sear

1. Place your skillet over HIGH HEAT and add the remaining 1 tablespoon of olive oil . Heat until the oil glimmers and just begins to show faint wisps of smoke (about 2 minutes).
2. Carefully lay the pork chops into the pan using tongs. Cook untouched for 2 minutes on the first side. Do not move them around; let the sugar caramelize with the natural juices.
3. Flip the pork chops over. Cook on the second side for another 2 minutes on high intensity to lock in the crust.

Step 4: Medium-Heat Butter Baste & Cooking Through

1. Reduce the stovetop heat intensity down to MEDIUM .
2. Add 2 tablespoons of butter to the skillet alongside the pork. As the butter melts, spoon the foaming brown butter continuously over the tops of the chops for 3 to 4 minutes .
3. Insert an instant-read thermometer into the thickest part of the chops (avoiding bones). Remove the pork from the pan as soon as the internal temperature hits 140°F–145°F (60°C–63°C) . Transfer them to a clean warm plate and tent loosely with foil.

Step 5: Build the Glazed Pan Sauce

1. Keep the skillet over MEDIUM-LOW HEAT . Add the remaining 1 tablespoon of butter and the minced garlic to the leftover pan drippings. Sauté for 30 to 45 seconds until fragrant—be careful not to burn the garlic.
2. Pour in the chicken broth and the remaining 1 tablespoon of dark brown sugar . Use a wooden spoon to scrape up all the delicious browned bits (fond) stuck to the bottom of the pan.
3. Simmer gently for 1 to 2 minutes on medium-low until the liquid reduces slightly into a glossy, amber glaze.
4. Spoon the warm glaze generously over the resting pork chops.

Step 6: Rest and Serve

1. Allow the pork chops to rest for 5 full minutes before slicing. During this time, the internal temperature will carry over to a perfect 145°F (63°C) while the meat fibers relax and reabsorb all natural juices.
2. Garnish with chopped fresh parsley and serve immediately.

Nutrition

Calories: 385 kcal — · Protein: 38 g 76% · Fat: 18 g 23% · Carbohydrates: 17 g 6% Dietary · Saturated Fat: 7.5 g 38% · Fiber: 0.5 g 2% · Sugar: 15 g — · Sodium: 680 mg 30%